Executive Sous Chef - Crowne Plaza Kuwait Al Thuraya City

Industry:
Hotels Clubs and Spas
Department:
Food Production/ Kitchen
Level:
Middle Management
Location:
ME/GCC (Except UAE)
Salary Description:
Competitive
Posted:
07-Dec-16
Recruiter:
Intercontinental Hotels Group (IHG)
Job Ref:
KUW001421

Job Overview :
Under the general guidance and supervision of the executive chef, and within the limits of established hotel policies, procedures and food and beverage manual, assists in overseeing and directing all aspects of the kitchen operations. To assist the Executive Chef in his duties to ensure that all food is served according to pre-determined methods of cooking and plating instructions.
At Crowne Plaza ® , we want our guests to feel able to do their best, achieve their goals and be recognized for their success.

Duties and Responsibilities

• In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans.
• Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assists the Executive Chef in compiling the annual marketing plans and budgets.
• Ensures disciplinary and grievance procedures are adhered to and followed
• Be constantly aware of customers' expectations, which are adhered to and followed
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section
• Find ways to improve the efficiency of the operations which will benefit our clients
• Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards
• Constantly strive to reduce energy consumption within the kitchen
• Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards
• Conduct weekly equipment maintenance checks and stewarding cleanliness issues & follows up on deficiencies in a timely manner
• Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs & staff training
• Foster positive thinking and motivation with peers & subordinates by giving active assistance on more efficient ways of running the kitchens
• Assist in the preparation and control of daily and weekly market lists
• Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef
• Prepare weekly work schedule for his subordinates
• Create and develop new dishes and recipes by keeping up with the latest market trends
• Be fully responsible for the labor budget of the kitchen department
• Co-operate with the company to achieve compliance with FLS legislation
• Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
• Read, understand, and implement the relevant sections of the FLS Policy
• Sign the Employees' Declaration having read and understood the relevant sections of the FLS
• Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
• Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
• Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
• Not undertake any activity which compromises their personal FLS, or the FLS of others
• Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department <br><br>Qualifications and Requirements:

• Hotel Management course/education
• Previous work experience in hotel/in this position
• Execellent background in banquet operation
• Must be able to communicate in primary language (English), team player, accountable, responsible and maintaining quality of work place at all times

Contact Details:
Intercontinental Hotels Group (IHG)
Tel: .
Contact: HR Department

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